I win at life.Posted: September 13, 2010
So says the text message I sent The Coach after I nailed a little kitchen experiment last night.
I got a bug up my butt to go play with food (excellently timed to boot, at almost 10 pm) and indulged the idea of a nutrient-complete dish to pop into Tupperware throughout the week for lunches.
He’s already seen his share of my culinary bombs, so he was a bit skeptical when I decided to go recipe-free on a kitchen mission. Am I the only one who takes skepticism as intense motivation? Suffice it to say I was pretty psyched to tell him it turned out pretty frickin’ fantastic.
Creamy Rustic Barley
- 16 ounces baby portabello mushrooms, diced
- 3 cups water (for the barley)
- 2.5 cups water (for the lentils)
- 2 large carrots, chopped
- 1 small container plain Greek yogurt
- 1 cup (dry) pearled barley
- 1/2 cup (dry) lentils
- 1/4 white onion, cut into large chunks
- 1/2 white onion, diced
- 1 teaspoon butter/margarine/substitute of choice (I used Smart Balance Light)
- 1 teaspoon extra virgin olive oil
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic salt
- 1/2 teaspoon all-purpose seasoning salt
- 1/4 teaspoon marjoram
- 1/4 teaspoon pepper
Directions: Bring water to a boil; add all spices, onion chunks, and barley; reduce heat and simmer until all the liquid has been absorbed and the barley is at your desired firm yet chewy texture. In a separate pot, bring water to a boil and add lentils; cook until soft. In a large saucepan, sautee’ mushrooms and diced onions in the olive oil. Chop carrots and boil until soft. Drain lentils and add to barley along with the sauteed mushrooms and onions. Stir in the Greek yogurt and the butter/butter substitute and gloat as necessary over the deliciousness of what you just cooked.
*Note: For a vegan version, omit the Greek yogurt. I sampled this before I decided to add the Greek ‘gurt and I think I may actually prefer the non-dairy version better…but a coworker had given me a container of plain Oikos to try and I wanted to give it a go.
Carbs? Check. Protein? Check and Check. Veggies and a little bit of healthy fat? Done!
What’s your favorite one-dish dinner?